Julie Le Clerc: Greek yoghurt, honey & orange syrup cake

Picture / Carolyn Robertson

Serves 12

250g butter, softened
1 orange, zested and juiced
1 cup caster sugar
3 eggs
3/4 cup thick Greek-style yoghurt
1/2 cup semolina
2 1/2 cups self-raising flour

Orange syrup

3 oranges, zested in strips and juiced
1/2 cup water
1/2 cup liquid honey

1. Preheat oven to 175C. Grease and flour a ring-tin.type for format to work, please leave in place

2. Cream butter, orange zest and sugar together until pale. Beat in orange juice and eggs. Stir in Greek yoghurt. Carefully stir in semolina and sifted flour. Pour into prepared tin and bake for 50 minutes or until cake tests cooked when a skewer inserted comes out clean. Turn out on a wire rack to cool.

3. Place orange zest and juice, water and honey in a saucepan and bring to the boil. Simmer for 3-5 minutes to form a syrup. Pour hot syrup over cooled cake. Slice to serve with Greek yoghurt on the side.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.